The research about the identification and characterization of chemical and physical
properties of the original honey, honey from traditional markets and honey from
pharmacies, which aims to determine whether there are differences both in chemistry
and physics of the honey sold in the market with the honey original. The
characterization of chemical properties is examined diastase enzyme activity, reducing
sugars and sucrose by the method of Luff Schrool, pH, and water content, where the
results showed that all samples have diastase enzyme activity time varied, only in the
sample (5) that have no activity diastase enzyme because the color is not changed and
predicted that fake honey. The level of acidity (pH) of honey sold in traditional
markets falls below the standard of acidity on the original honey, and for the water
level is above 22%, this showed that the honey is believed to be processed from the
juice of pineapple with added sugar and mixed with a certain volume the honey
original. While the reduction in sugar content and sucrose for all samples still meet the
SNI standards. Characterization of physical properties that made the determination of
density and viscosity, where the results showed that the density of honey original is
greater than the honey from traditional markets and honey fom pharmacies.